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5 Incredible Edible Flowers

I enjoy living holistically and giving advice on how to live a more natural life.

Roses and daylilies are both edible. These were in a bouquet from a florist, so I wouldn't use them in cooking, but they're grown easily enough.

Roses and daylilies are both edible. These were in a bouquet from a florist, so I wouldn't use them in cooking, but they're grown easily enough.

5 Edible Flowers to Plant in Your Garden

When most people think of gardens, they either envision a collection of edible plants or an array of flowers. There’s no reason why you can’t combine those two ideas; you can eat many types of flowers.

If you happen to have a small plot of land available, here are a few good edible flowers to start with.

  1. Nasturtium (Tropaeolum majus)
  2. Daylily (Hemerocallis fulva)
  3. Tulips (Tulipa spp.)
  4. Roses (Rosa spp.)
  5. Chives (Allium schoenoprasum)

1. Nasturtium (Tropaeolum majus)

These colorful little flowers have a peppery taste and come in a huge variety of hues. Their leaves look a bit like lily pads, and they’re very easy to grow. In fact, several years ago, I grew them in a container in my backyard. They lasted throughout the summer with minimal care.

You can use their flowers and leaves to add an extra bit of peppery color to salads, stirfries, and pasta. You can even stuff the flowers and serve them as garnishes.

Nasturtium are extremely hardy. They grow throughout USDA growth zones 8 to 11 and will flower when planted 6” to 12” inches apart. They do best in sandy soil in full sun, and unless the dirt is very poor, they shouldn’t need fertilizing.

I bought my plants from a local farmer’s market, but they are easily grown from seed. As soon as the last threat of frost has passed, sow your seeds and water regularly. If you do start them indoors, use a ready-to-plant pot, because they do suffer when transplanted. They also need darkness in order to germinate, so keep the planted seeds in a dark place for at least a night before setting them in the light.

After they’re settled, they’ll tolerate droughts. However, shortly after planting, make sure to water them well on a regular basis.

2. Daylily (Hemerocallis fulva)

These common flowers come in quite a few colors, but one of the most common is orange. It’s important to make sure the flower in question is a daylily as opposed to another type. Daylilies have a taste a little like asparagus and summer squash, depending on the part you use. The flowers, buds, tubers and young shoots are all edible, and go well in salads, with asparagus dishes or with cooked vegetables.

These hearty plants will come back year after year, and blossom throughout the season. You’ll often see them in garden centerpieces or as borders. While they prefer full sun, they will do well with light shade in warmer climates.

Daylilies thrive in slightly acidic, well-drained soil treated with compost or other forms of organic matter. Avoid planting them too close to shrubs and trees to eliminate nutrient competition. It’s best to water them deeply, to about an inch or so, every week. However, they are drought tolerant to a point. Sandy soils will require more frequent watering.

Older flowers should be removed regularly, which makes them an excellent choice for fresh summertime salads and indoor cut flowers. If allowed to go to seed, there will be fewer blossoms the following year.

They should be divided every three to four years because they can be such prolific growers. This should be done in early spring or immediately after they finish flowering.

3. Tulips (Tulipa spp.)

If you’re looking for a slightly sweet, mild flavor to go with a wide range of colors, tulip petals are a good choice. You can use them as part of salad dressings, appetizers, wine, mousse, as garnishes or in seafood dishes.

Provided you remove the skin and center, the bulbs are also edible. The Dutch had to resort to eating tulip bulbs during the food shortages of WWII. Bulbs don’t, however, taste very good, but are good for survival purposes.

These lovely perennials enjoy full sun, and they come in a huge range of colors and shapes. The spacing, planting depths and specific growing requirements are dependent on the specific type of plant. Most tulips, though, enjoy well-drained soil mixed with compost. When preparing the soil to plant your tulips, loosen it to a depth between six and eight inches to encourage root growth.

Tulips are often seen as a sign of spring and are commonly used in bunches, or as border plants.

One of the many kinds of tulips available. This was taken in our yard several years ago.

One of the many kinds of tulips available. This was taken in our yard several years ago.

4. Roses (Rosa spp.)

Rosehips have a long history of being used in a medicinal capacity, because of their high vitamin C content. The petals can also be consumed- they have a perfumed taste that ranges from sweet to bitter depending on the type of rose it is. Sweetbriar rose leaves can be brewed into tea. The petals are also often used in commercial teas and offer a delightfully fresh note to many brews.

Rose works well in jams, syrup, tea and salads. Since rose hips linger on the plant throughout the winter, they’re also a great survival food.

For best growing results, it’s best to buy your rosebushes locally, since they’ll already be acclimated to the environment. They require at least six hours of full sun, well-drained soil and should be sheltered from strong wind. Although they need relatively little fertilizer, lots of water is a must.

Many varieties of roses are very hearty, surviving temperatures as low as -10 degrees Fahrenheit. Wild roses in the Lake Superior region of Minnesota, however, regularly survive far colder winters, so this notoriously fussy plant can also be incredibly tough.

One of the many wild roses blooming during our 2014 trip to the Minnesota shore of Lake Superior.

One of the many wild roses blooming during our 2014 trip to the Minnesota shore of Lake Superior.

5. Chives (Allium schoenoprasum)

I remember picking these from my grandmother’s garden as a child and snacking on them while playing in her yard. They have a wonderfully delicate onion flavor and beautifully unique purple flowers. Both the leaves and the flowers can be eaten.

Since chives are commonly used in recipes and sold as dried spices, you can use them in anything that could benefit with the addition of delicate onion, like garnish, sauces, potatoes and soups.

These plants are extremely easy to grow, and if you don’t harvest the flowers, they will self-seed. Since they return every year, they could easily take over a flower bed if you’re not careful. That said, they make for a very pretty edging plant.

If starting from seed, start them indoors between four and six weeks before the last frost, and transplant them when they’re around two or three inches tall. Make sure to space them six to nine inches apart in well-drained, fertile soil. They enjoy full sun but allow the soil to go almost completely dry between each thorough watering.

Chives flowers are both pretty and tasty.

Chives flowers are both pretty and tasty.

Which Edible Flowers to Avoid

  • Grow the blossoms you’d like to try yourself or get them from a place that only uses organic growing methods. Although the blossoms you get from your local florist are beautiful, they have probably been chemically treated in some way and are therefore unsafe to eat.
  • Avoid eating flowers picked from the roadside. Since they’re so close to toxins released by cars and unknown chemicals, they could also be dangerous when taken internally.
  • If allergic to certain blossoms, don't try them. Many asthmatics and people with seasonal allergies would do well to err on the side of caution. Even if you have no allergies, it’s best to eat blossoms in moderation.
  • Be completely sure you know what the flower is before you nibble. There are many poisonous plants out there, and harmful flowers can look a great deal like their nontoxic counterparts. Also, take care to know which parts of the flowers are safe to eat beforehand.

Tips for Cutting Flowers

There are a few things to keep in mind when harvesting your food. Since flowers can taste different at various times, it’s best to cut them just before they open or immediately afterwards, during the cooler times of day. Be careful not to crush them. Gently setting them in a basket often works best. If you won’t be preparing them for a meal right away, dry them thoroughly, carefully put them in a hard-sided container to prevent bruising, and store them in the refrigerator until you’re ready for them.

Of course, gently clean dirt and bugs before preparing or storing them and discard any blemished blossoms for the best flavor and appearance. Get rid of stamens and styles (the middle parts of the flowers), before preparations and always double-check which parts are edible and which aren’t.

Most of all, make sure of which flower you’re harvesting. While many common garden blossoms are edibles, others, like bleeding hearts, calla lilies and rhododendrons, are not.

Adding flowers to your dishes will give them an unexpected, beautiful flair, and if used properly, will only enhance the flavor of many meals.


Emilie S Peck (author) from Minneapolis, MN on July 26, 2019:

Thank you! Happy gardening!

Patricia Scott from North Central Florida on July 26, 2019:

Gorgeous photos----love these flowers and add more to my yard each year. Thank you for sharing these ps

Emilie S Peck (author) from Minneapolis, MN on July 24, 2019:

I know it sounds kind of funny, but I enjoy eating flowers from the garden when I know they're safe. There's just something magical about eating straight from the garden. I've felt that way since sneaking around my grandmother's garden as a child. :) Thank you!

Patricia Scott from North Central Florida on July 24, 2019:

I knew some flowers are edible but have not tried any of them. The ones shown are so lovely I am not sure I could eat them. thank you for filling in the empty gaps in my knowledge. Angels are on the way ps

Emilie S Peck (author) from Minneapolis, MN on April 28, 2015:

I'm looking at them differently, too. :) I didn't know that until researching for this hub.

Diana Abrahamson on April 28, 2015:

Never ever did I think of eating the petals of day lilies! I will look at them with new eyes now!

Emilie S Peck (author) from Minneapolis, MN on April 16, 2015:

Thank you! :)

tiffanyrose2015 on April 16, 2015:

Very original article...I never knew that you could actually eat flowers and that they have real health benefits. :-) Voted up!

Emilie S Peck (author) from Minneapolis, MN on April 15, 2015:

Thanks again to everyone who commented! Happy dining. :)

Also, I love the cheap date idea. LOL

Marlene Bertrand from USA on April 15, 2015:

This is very useful and interesting to know. I had heard that rose petals were edible, but was always afraid to eat them. You've convinced me that it is worth a try. By the way, congratulations on receiving the Hub of the Day award.

Patricia Scott from North Central Florida on April 15, 2015:

A few flowers I have dined on but none of these. It they are as tasty as they are in the photos I know I will be in for a treat when I allow these to land on my palate.

Congrats on HOTD...

Angels are on the way to you this morning ps

James C Moore from Joliet, IL on April 14, 2015:

Good info to know. Tulips and roses edible-wow. Also, this article inspired an ideal for a cheap date: buy two bouquets, one to greet her and the other for our dinner:)

Anne Harrison from Australia on April 14, 2015:

I love using rose petals in my cooking, both for the colour and delicate flavour. They're used quite a lot in turkish/middle eastern cooking. I've never tried tulips - shall now do so!

poetryman6969 on April 14, 2015:

I love the idea of eating flowers for lunch but I am not an adventurous eater. Voted up for being interesting.

Claudia Porter on April 14, 2015:

Congrats on your HOTD and well done. Love your pics and love the list. Also I had no idea Daylilies were edible. Hmmmm...I grow a lot of those. Hope you are well.

Lorelei Cohen from Canada on April 14, 2015:

I am not sure if my mom knew but my sister and I used to munch out on her Tiger Lilies when we were kids. I am sure my mom must have wondered why the flowers disappeared so quickly after they bloomed.

Susie Lehto from Minnesota on April 14, 2015:

I agree that this is an incredible list of edible flowers. I eat flowers and you have the very best ones listed, in my opinion.

Congratulations on HotD!

Susan Deppner from Arkansas USA on April 14, 2015:

The deer certainly know that daylilies are edible, but it never occurred to me that we could eat them, too! Thanks for your very nice, informative Hub of the Day!

stella vadakin from 3460NW 50 St Bell, Fl32619 on April 14, 2015:

Hi, This was not only interesting but educational. I never knew that these were edible. Best wishes on HOTD,Voted up. Stella

Emilie S Peck (author) from Minneapolis, MN on April 14, 2015:

Thanks to everyone who commented! :) I'm so glad this article was helpful!

Eileen from Western Cape , South Africa on April 14, 2015:

Fascinating hub with so much information about edible flowers . Now I know what's edible or not . Congrats on HOTD !

Mary Hyatt from Florida on April 14, 2015:

I love flowers of all kinds, but I have never eaten any part of them. This is a very interesting topic, and I will consider eating some of your suggestions.

Congrats on HOTD. Voted Up.

RTalloni on April 14, 2015:

Congratulations on your Hub of the Day award for this well done post about edible flowers. Glad to see the encouragement on carefulness about where they are grown. I want to design a raised garden bed for herbs and edible flowers so I can be sure they are never grown in anything but clean soil. It is often dangerous to eat plants grown around the foundation of a house as old lead paints, termite/pest treatments, old asbestos shingles/siding, new construction soils brought in by builders from unknown sources can all makes edibles inedible.

Chitrangada Sharan from New Delhi, India on April 14, 2015:

Congratulations for HOTD!

Nice hub with interesting information. You are right most of the flowers are edible. Rose is very common among edible flowers.

Thanks and voted up!

Thelma Alberts from Germany on April 14, 2015:

Congratulations on the HOTD! I only know about roses and lavender as edible. Thanks for the heads up.

pinkhawk from Pearl of the Orient on April 14, 2015:

Wow! This is really cool and interesting. I heard of a restaurant serving some dishes with petals, I thought they are just for decoration. :-) Thank you for the information. ;-)

Emilie S Peck (author) from Minneapolis, MN on March 10, 2015:

Thank you! Flower salads are pretty romantic.

I'm hoping to grow some of these flowers this year, and might try candying some of them.

Kristen Howe from Northeast Ohio on March 10, 2015:

Interesting hub on what flowers you can eat. I've heard of geraniums in salads from reading a fiction novel. Real interesting. Voted up!

Emilie S Peck (author) from Minneapolis, MN on March 05, 2015:

Hah!! Oh, that's too funny. Sounds like your local deer have good taste. :)

So glad you liked the hub!

Linda Lum from Washington State, USA on March 05, 2015:

This is a great hub. Edible flowers can elevate a simple green salad to a stunning work of art. I find it humorous, however that with the exception of the chives, all of the flowers that you list as edible, the deer who frequent my garden also enjoy.